Honey almond cream
500 ml milk
1 packet of “Almond Flavour” instant pudding
1 egg yolk
500 g rhubarb
150 g sugar
1 packet of “Vanilla Flavour” instant sauce (for 500 ml liquid; for cooking)
35 g butter
25 g flour
100 g chopped almonds
100 g mascarpone cheese
Mint for decoration
Powdered sugar for dusting
4 tbsp + 25 g Langnese Golden Clear Honey
Mix 4 tablespoons of milk with the pudding powder. Bring the rest of the milk to a boil. Add the pudding powder and milk mix and bring to a boil, stirring constantly. Simmer for 1 minute.
Remove the pot from the heat. Stir in the egg yolk and 2 tablespoons of honey and let it cool.
Meanwhile, trim and wash the rhubarb and cut into easy-to-eat pieces. Bring 200 ml water, the rhubarb and 100 g of sugar to a boil and simmer for 3-4 minutes.
Meanwhile, stir the instant sauce and 3 tablespoons of water until smooth, stir into the simmering rhubarb, bring to a boil again, cover and let cool.
For the rolls, melt the butter. Stir in the flour, 50 g of sugar and 25 g of honey. Let the batter sit for a time. Drop 1/2 teaspoons of the dough onto a baking sheet covered in baking paper, leaving lots of space in between (about 8 drops per sheet). In a preheated oven (electric 175°C, convection 150°C, gas level 2), bake about 5 minutes until golden brown. The dough will spread into brittle circles. Bake until the brittles are fully golden brown. Let them sit 2-3 minutes, then remove them from the baking paper and roll them up.
Toast the almonds golden brown in an ungreased pan. Mix the mascarpone cheese and almond pudding. Fold in the almonds.
Layer the almond cream, rhubarb and 2 tablespoons of honey into glasses. Decorate each glass with 1 brittle (store the remaining brittles in an airtight container) and mint and dust with powdered sugar.